French Gratin Potatoes (Dauphinoise

• Vegetarian
• Gluten free

• Produce

  • 1 Flat-leaf parsley
  • 1 Garlic clove, large
  • 3 sprigs Thyme, fresh

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 1 tbsp Butter, unsalted
  • 8 oz Gruyere cheese, grated
  • 2 cups Heavy cream
  • 1 cup Whole milk

Found on howtofeedaloon.com

Description

Ingredients

• 1 tablespoon unsalted butter, room temp (1/2 tablespoon for dish, other for dotting gratin on top)
• 1 large garlic clove, cut in half, one half crushed with a garlic press, or finely minced…the other half used to rub the buttered dish with
• 3 lbs Yukon Gold potatoes (about 10 or 11), peeled and thinly sliced. If using a mandolin, cut to ⅛” thickness (a mandolin works perfectly).
• 8 ounces gruyere cheese, grated
• 2 cups heavy cream
• 1 cup whole milk
• Kosher salt
• Freshly ground black pepper
• 3 sprigs fresh thyme
• Flat leaf parsley, chopped, for garnish on top (optional)

Directions

• Preheat the oven to 300 F
• Take a large (2 ½ quart should work) heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal), and grease it will with some of the butter, then rub the ½ sliced garlic on the bottom and sides.
• Put the cream, milk, and a pinch of salt and pepper, sprigs of thyme and crushed garlic in a sauce pan and bring them gently to a boil. Remove from heat, then strain into a bowl, and discard the thyme and garlic. Set aside briefly.
• Layer the potato slices in the dish, slightly overlapping each other, seasoning each layer with the salt and pepper. Add a small handful of cheese on each layer. You’ll want to leave about ½ cup of cheese for the final top layer.
• Sprinkle the remaining cheese on the top of the last layer.
• Pour warm, strained cream over the potatoes. Gently press the potatoes down with your fingers to submerge them in the cream. It’s okay if they’re not 100% covered by the cream.
• Dot the top of the gratin with the remaining butter (about ½ tablespoon). Bake for 90 minutes, or until the potatoes are soft, and the top is crispy and golden brown.
• Garnish with chopped parsley sprinkled on top (optional)
• Serve nice and hot.